Renny Darling's

This is perfectly lovely dessert for a spicy Indian Dinner. It can be prepared 1 day earlier and stored in the refrigerator. Make certain the rice is thoroughly cooked and soft because it will not soften further at this low baking temperature.

1/3 cup long-grain rice
3/4 cup water

2 cups milk (low-fat can be used)
1/2 cup sugar
1/4 cup white rum
pinch of salt

3 eggs
1 cup sour cream (low-fat can be used)

In a covered saucepan, cook together rice and water for 25 minutes, or until rice is very soft and liquid is absorbed. Stir in the next 4 ingredients and heat, stirring, until sugar is dissolved.

In a large bowl, whisk eggs with sour cream until blended. Whisk in rice mixture until blended. Pour mixture into a 10x2-inch round porcelain baker and bake at 300° for 1 hour and 10 minutes. Remove from oven and allow to cool. (A little lip will have formed around the edge and it will hold the Strawberry Sauce.) When cool, refrigerate until serving time. Before serving, spread Strawberry Sauce over the top, bring to the table and spoon into small dessert bowls. Serves 8.

Strawberry Sauce:
Stir together 1 package (10 ounces) frozen strawberries in syrup with 1 tablespoon frozen concentrated orange juice (undiluted). Place in a glass bowl and store in the refrigerator until serving time. Yields 1 1/4 cups sauce.